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Jalebi Rabdi Recipe | Easy to Make Dessert

Jalebi Rabdi Recipe | Easy to Make Dessert

by SUNCASA HOME in Recipes

Creating the perfect Jalebi Rabdi at home can seem like a challenge, but this classic Indian dessert is the star of any occasion. Using the SUNCASA Impact Pro Luxe cookware range, makes the process simple and enjoyable. 



Ingredients:

1 cup all-purpose flour (maida)
1 tbsp ghee
1 tsp fruit salt (like Eno)
Water, as needed for the batter
Ghee or oil, for frying
1 cup sugar
2.5 cups water
12-15 saffron (kesar) strands
½ tsp cardamom powder
2 cups full-fat milk
½ cup milk powder
¼ cup sugar (or to taste)
½ cup mixed dry fruits (almonds, pistachios), chopped for garnish
A few saffron strands for garnish

How To Make:  

Chasni (Sugar Syrup)

 

  1. Place the SUNCASA Casserole on the stove over medium heat.
  2. Add 1 cup of sugar, 2.5 cups of water, saffron strands, and cardamom powder.
  3. Bring the mixture to a boil, stirring until the sugar dissolves completely.
  4. Continue to boil until the syrup slightly thickens. You are looking for a "one-string" consistency. To test, take a small drop between your thumb and forefinger; a single thread should form when you pull them apart.
  5. Once ready, turn off the heat and set the chasni aside. Keep it warm for soaking the jalebis later. 

Jalebi:

  1. In a mixing bowl, combine 1 cup of all-purpose flour, 1 tbsp of ghee, and 1 tsp of fruit salt.
  2. Gradually add water while whisking continuously to form a smooth, lump-free batter. The batter should be thick but pourable, similar to a pancake batter consistency.
  3. Transfer the batter into a piping bag or a squeezy bottle with a small nozzle.
  4. Heat ghee or oil in the SUNCASA Impact Pro Luxe Kadai over medium-high heat.
  5. To check if the ghee is hot enough, drop a small amount of batter into it. If it sizzles and rises to the surface immediately, you are ready to fry.
  6. Gently squeeze the batter into the hot ghee in circular, spiral motions to create the classic jalebi shape.
  7. Fry the jalebis, flipping once, until they are golden and crisp on both sides.
  8. Using a slotted spoon, remove the fried jalebis and immediately drop them into the warm chasni. Let them soak for about a minute, ensuring they are coated well.
  9. Remove the soaked jalebis from the syrup and place them on a plate. 

Rabdi: 

  1. Pour the milk into the SUNCASA Sauté Pan and add the milk powder. Stir well to combine without any lumps. 
  2. Place the pan over medium heat and bring the milk to a gentle boil.
  3. Add the sugar and continue to cook, stirring frequently.
  4. Allow the milk to reduce and thicken until it reaches a creamy, condensed consistency. This will take about 15-20 minutes.
  5. Once the rabdi has thickened to your liking, turn off the heat. 

Pour the rabdi over the plated jalebis. Garnish with chopped dry fruits and saffron strands. Elevate your cooking and create sweet memories that last with this special recipe and extra special cookware.

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